Prep 10 mins
Cook 10 mins
Shellfish lovers will enjoy this flavourful recipe for clams cooked in a piquant sherry-flavoured sauce.
- 1020.58 g fresh clams
- 59.16 ml olive oil
- 3 garlic cloves, finely sliced lengthways
- 1 onion, finely chopped
- 1 dried chili, de-seeded and finely chopped
- 1-2 bay leaf
- 236.59 ml manzanilla sherry wine
- 2.46 ml ground paprika
- parsley, chopped, for sprinkling
- 4 lemon wedges, to serve
- Soak the clams in cold water for an hour to help remove any sand or grit inside them.
- Heat the olive oil in a medium-sized, heavy-based saucepan until hot but not smoking hot.
- Add the garlic and onion and reduce the heat. Fry, stirring, for 2-3 minutes.
- Add the chili and bay leaves and fry, stirring now and then, for a further 2-3 minutes, until the onion has softened.
- Drain the soaking clams and add to the saucepan. Increase the heat to high and pour in the sherry.
- Cover the pot and cook, covered, for 2-3 minutes, shaking the pot once or twice.
- Uncover the saucepan, check that the clams have opened and, using a slotted spoon, remove the clams from the pot. Place the clams in a warm serving bowl, cover and set aside.
- Meanwhile, briskly cook the sherry in the saucepan until reduced by a third. Stir in the paprika.
- Pour the sherry sauce over the clams, sprinkle with parsley and serve at once with lemon wedges.
These clams were excellent! I love clams!! The sherry adds such a great taste! Yummy sauce, I wish there was alittle more to dip some bread in. I love this recipe!